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About this Agricultural and Biological Sciences article
Effect of steam cooking on the residual enzymatic activity of potatoes cv. Agria by Laura Alessandrini; Santina Romani; Pietro Rocculi; Ingegerd Sjöholm; Marco Dalla Rosa is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Laura Alessandrini; Santina Romani; Pietro Rocculi; Ingegerd Sjöholm; Marco Dalla Rosa
- Publisher
- John Wiley and Sons; Wiley (John Wiley & Sons); John Wiley & Sons Inc.; Wiley (ISSN 0022-5142)
- Published
- 2011
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)